Tunisian Roasted Salad Recipes
TUNISIAN ROASTED SALAD
This healthy and colourful dish is known as Meshweya in Tunisia. It's a great appetiser or a whole summer meal on its own.
Provided by Sackville
Categories Tuna
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat an oven until very hot (about 200C/400F).
- Put the onions, peppers and tomatoes on a piece of foil on a baking sheet and place in the oven.
- Remove the tomatoes as soon as their skins begin to loosen and they soften very slightly.
- This will take about 15 minutes.
- When they are cool enough to handle, skin and cut into wedges.
- Roast the peppers for another 15 minutes or until their skins are browned and they feel soft.
- Pull them out and put in a brown paper bag for a few minutes to loosen the skins further.
- Peel, seed and cut each pepper into eight pieces.
- Take the onions out when they feel soft.
- They will take 15-30 minutes longer than the peppers, depending on their size.
- Leave until cool enough to handle and then peel and cut into wedges.
- Lay out your salad plates and then arrange all the tomatoes, onions, peppers, flaked tuna and eggs on the plates in a decorative way.
- Garnish with capers, anchovies and even a few black olives if you like.
- Mix the oil, lemon juice, salt, pepper and caraway seed together.
- Drizzle over the salad.
Nutrition Facts : Calories 310.8, Fat 19.2, SaturatedFat 3.4, Cholesterol 125, Sodium 60.5, Carbohydrate 20.6, Fiber 5.4, Sugar 10, Protein 17.6
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